5 Gluten Free Christmas Treats To Make This Holiday Season

Looking for some delicious gluten-free Christmas treats to bake this Holiday? I’ve got five excellent recipes to share with you today.

Christmas is a special time for loved ones, giving, and indulging in your favorite baked good. It wouldn’t be the same without some tasty treats to share with family and friends.

Do you prefer to bake up a storm during the holidays with complex recipes involving dozens of hard-to-find ingredients, or would you rather pour, stir, and chill your way to easy, tasty pastries that are also, of course, gluten- and dairy-free? This one’s for the second group. These Christmas delicacies are easy to make, and honestly taste better than half the store-bought stuff out there.

These are also among our favorite all-around desserts, so don’t hesitate to make them any time of year! They include salty-sweet Saltine toffee bark, boozy wine truffles, and cranberry white chocolate clusters. Your friends won’t even notice they’re gluten-free.

Make a batch today to share with your friends and family, or keep them all to yourself and enjoy them while watching cheesy Christmas movies in pajamas.

Coconut Custard Squares

These little beauties are as pleasing to eat as they are fun to look at! We served them in shades of blue at our friend’s daughter’s Frozen-themed birthday party, and they were a hit! You can experiment with different colors (we recommend natural, organic food coloring) when making these.

You can also add a touch of white chocolate and peppermint for festive flavor. The result: a creamy, subtly blue, winter-inspired treat that looks elegant and tastes rich and cozy.

Ingredients

For the Crust:

• 1 ½ cups gluten-free graham cracker crumbs (or crushed gluten-free shortbread cookies)
• ¼ cup granulated sugar
• 6 tablespoons melted coconut oil or unsalted butter

For the Filling:

• 2 large eggs
• ¾ cup granulated sugar
• 2 tablespoons gluten-free all-purpose flour
• ½ teaspoon salt
• ¾ cup coconut milk (full-fat)
• ¼ cup melted white chocolate (use dairy-free if needed)
• ½ cup unsweetened shredded coconut
• ½ teaspoon vanilla extract
• ¼ teaspoon peppermint extract (optional, but nice for a holiday twist)
• 1-2 teaspoons of your food coloring of choice (optional); for our blue version, you can use butterfly pea flower powder or a pinch of blue spirulina

For the Topping:

• ¼ cup powdered sugar, for dusting

Instructions

1. Preheat Oven:
   Heat to 350°F (175°C). Line an 8×8-inch pan with parchment paper, leaving an overhang on the sides for easy lifting.
2. Make the Crust:
   Mix graham cracker crumbs, sugar, and melted coconut oil (or butter) until combined. Press evenly into the pan and bake for 8–10 minutes, until lightly golden. Let cool slightly.
3. Prepare the Filling:
   In a medium bowl, whisk eggs, sugar, flour, and salt until smooth. Stir in coconut milk, melted white chocolate, shredded coconut, vanilla, and peppermint extract (if using). Add your natural coloring — for our “Frozen” blue, start with a small amount and adjust until you reach a light, icy blue tone.
4. Bake the Custard Layer:
   Pour filling over the crust. Bake for 25–30 minutes, or until just set in the center. The filling should be creamy and custardy, not firm or dry.
5. Cool and Dust:
   Let cool completely at room temperature, then chill for at least 1 hour. Before serving, dust the tops generously with powdered sugar.

Optional Garnish Ideas

• Sprinkle a few toasted coconut flakes on top for texture.
• Add white chocolate drizzle or crushed peppermint candy before the powdered sugar for a frosty effect.
• Serve chilled for the best texture and color contrast.

Chocolate Wine Delight Truffles

All the wine lovers, please raise your hands with me. Cabernets or merlots pair wonderfully with the chocolate in these decadent bites.

You can change the topping to your own tastes — powdered sugar, cocoa powder (my personal favorite), festive gluten-free sprinkles, finely shredded coconut, or GF graham cracker crumbs. Have fun experimenting with your favorite flavors!

Ingredients

• ¾ cup heavy cream
• 6 oz dark chocolate chips
• 4 oz milk chocolate chips
• 3 tbsp merlot or cabernet sauvignon
• Your favorite topping (I used cocoa powder)

You’ll Need

• Medium saucepan
• Whisk
• Plastic wrap
• Spatula
• Wax paper
• Spoon
• Medium bowl

Directions

1. Heat the cream: In a medium saucepan, heat the heavy cream over medium heat until it just starts to simmer.
2. Add the chocolate: Reduce the heat and stir in both the dark and milk chocolate chips until melted and smooth.
3. Whisk in the wine: Remove from heat, then whisk in your merlot or cabernet until the mixture is silky and fully blended.
4. Chill the mixture: Transfer to a medium bowl. Press plastic wrap directly onto the surface of the chocolate mixture to prevent air pockets. Refrigerate for at least 2 hours, or overnight if possible.
5. Form the truffles: Scoop small portions of the chilled mixture with a spoon, then roll into balls with your hands. Place them on a sheet of wax paper.
6. Add your topping: Roll each truffle in your choice of coating — cocoa powder, powdered sugar, coconut, or crushed gluten-free graham crackers.
7. Chill again: Refrigerate for about 30 minutes before serving to let the truffles firm up.

Storage Tip

Keep truffles refrigerated in an airtight container for up to one week, or freeze for longer storage (they thaw in about 15 minutes).

Peppermint Coconut Chocolate Bars (Vegan)

Does anything say Christmas like peppermint? I think it ranks right up there with snow and Santa. In case you couldn’t tell by now, chocolate is our favorite baking companion for the holidays! So naturally, a peppermint chocolate bar had to make its way into this collection.

This chocolate bar is vegan, nut-free, and dairy-free — perfect for every guest’s diet at your holiday get-together. They also make adorable stocking stuffers or sweet additions to homemade gift baskets.

Ingredients

• 1⅓ cups coconut oil, melted
• ½ cup raw honey (or maple syrup for a fully vegan option)
• 6 drops peppermint extract
• 1 cup organic cocoa powder
• 2 tsp vanilla extract
• ½ tsp fine ground pink Himalayan salt
• Powdered sugar for topping (optional)

You’ll Need

• Blender
• Spatula
• Baking dish
• Knife

Directions

1. Blend it up: Place all the ingredients in a blender and blend on high for 1–2 minutes until completely smooth and combined.
2. Pour and smooth: Pour the mixture into a baking dish and use a spatula to even out the top.
3. Freeze briefly: Place the dish in the freezer for about 5 minutes to start setting.
4. Cut into bars: Remove from the freezer and slice into bar-sized pieces with a sharp knife.
5. Final chill: Return the bars to the freezer for another 15 minutes until firm.
6. Optional finishing touch: Dust with powdered sugar—it looks like snowflakes and adds a festive touch!

Storage Tip

Keep bars refrigerated or frozen. They’ll stay solid at room temperature for about 10–15 minutes, so they’re perfect for serving chilled at holiday parties.

Cranberry Granola White Chocolate Clusters

I love the crunchy and tart combination in these granola clusters. I made a batch of this for a gluten-sensitive friend to munch as she and her family moved several states away. About halfway to their new home, I got a text message: “Delicious!” I’m pretty sure none remained unenjoyed by the time they reached Alabama.

Ingredients

• 12 oz white chocolate chips
• 1¼ cups of your favorite chunky granola (I used honey and almond)
• ¼ cup dried cranberries (craisins)

You’ll Need

• Parchment paper
• Cookie sheet or stoneware baking dish
• Glass bowl
• Pot and stove-safe bowl for double boiling
• Spatula or large spoon

Directions

1. Bring water to a boil in a pot.
2. Line a cookie sheet with parchment paper or use a stoneware baking dish.
3. Melt the chocolate: Place a heat-safe bowl over the pot of boiling water, then add the white chocolate chips.
4. Stir continuously for about 10 minutes until the chocolate is completely melted and smooth.
5. Mix in the granola: Remove the bowl from the heat and immediately stir in 1 cup of granola (save ¼ cup for topping) and all the craisins until well coated.
6. Form the clusters: Pour the mixture onto the parchment paper or baking dish and spread it out. You can spread it into one large sheet or drop spoonfuls to create individual clusters (I made chunky pieces so my friend could easily grab them out of a Ziploc while driving).
7. Top and chill: Sprinkle with the reserved ¼ cup of granola and place the cookie sheet in the refrigerator for at least 1 hour, or until firm.

Storage Tip

Store in an airtight container at room temperature for up to 5 days, or refrigerate for up to 2 weeks for extra crunch.

Saltine Toffee Bark

The saltiness and rich combination of crackers and toffee in this bark is downright irresistible. It’s one of those classic treats that somehow disappears faster than you expect. Feel free to halve or double the recipe depending on how many snackers you’re serving — this version makes about 2 pounds.

Ingredients

• 20 gluten-free saltine crackers
• ½ cup butter, cubed
• ⅓ cup sugar
• 8 oz chocolate chips
• 6 oz milk chocolate English toffee bits

You’ll Need

• 8×11-inch baking pan
• Large saucepan
• Heavy-duty foil

Directions

1. Preheat the oven to 350°F (175°C).
2. Prepare the pan: Line a baking pan with foil and arrange the gluten-free saltines in a single, even layer. Set aside.
3. Make the toffee layer: Melt butter in a saucepan over medium heat. Stir in sugar and bring to a boil. Continue stirring for 1–2 minutes, until the sugar fully dissolves and the mixture thickens slightly.
4. Pour and bake: Carefully pour the hot mixture over the crackers, spreading it evenly. Bake for about 10 minutes, until the sugar mixture is bubbly and golden.
5. Add chocolate: Remove from the oven and immediately sprinkle chocolate chips on top. Let them sit for about 2 minutes to soften, then spread evenly with a spatula.
6. Top with toffee bits: Sprinkle the milk chocolate English toffee bits evenly over the melted chocolate layer.
7. Cool and break: Allow to cool for 15 minutes at room temperature, then refrigerate for about 1 hour until firm. Remove from the pan and break into pieces.

Storage Tip

Store in an airtight container at room temperature for up to 1 week — or in the fridge for extra crunch. (If you manage to keep it around that long!)

Delicious And Gluten-Free Christmas Treats

If you’ve been stuck bringing the fruit tray to every holiday party just because you’re gluten-free, those days are officially over. These five recipes are easy to make, crowd-approved, and don’t require you to explain anything about dietary restrictions. They just taste good. Full stop.

Whether you’re gifting them, sharing them, or hoarding them in a secret tin behind the quinoa, you deserve some festive treats that feel a little fancy without being fussy.

These gluten-free Christmas treats check every box: sweet, simple, and ready to steal the show. Now go ahead and pick your favorite. Or be extra and make all five. It’s the Holidays, after all!

Read this next:

• The Best Gluten Free Yule Log Recipe
• Gluten Free Apple Pie Recipe with an Easy, Flaky Crust